Ingredients
14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
3 tablespoons salt
1 1/2 cups water
1 cup coarsely chopped green onions
4 teaspoons grated peeled fresh ginger
1 1/2 teaspoons crushed red pepper
4 garlic cloves, minced

Preparation
Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.Combine cabbage, water, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

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